Serves4
- Active Time:25 min
- Start to Finish:30 min
The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.
June 2006
-
3/4
lb
Swiss chard (preferably red; from 1 bunch)
-
1/2
lb
kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
-
2
tablespoons
olive oil
-
1/2
teaspoon
salt
-
2
garlic cloves, finely chopped
-
1/2
cup
water
-
1/4
teaspoon
dried hot red-pepper flakes
-
3/4
lb
penne
-
1
oz
finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
-
Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
-
Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
-
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.
